BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

As I said earlier in my masala puri post, the chat vendors in Coimbatore / kongu region, make distinct chaat varieties. The bhel puri and masala puri is served with a ragda gravy. I am sharing this for the foodies out here and to those who miss Coimbatore chaats. 

INGREDIENTS:

For gravy:

Dried white / green peas - 1 cup
Potato - 1 medium
Ginger paste - 1 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Salt - to taste

For Bhel Puri:
Mini puris - 20
Chilli powder  - a dash
Pori (puffed rice / murmura) - 3 cups
Sweet chutney - 1 teaspoon
Green chutney - 1 tablespoon
Onion - 1 (finely chopped, optional)
Tomato - 1 (finely chopped, optional)
Chopped cilantro - 3 tablespoons.
Carrot - 1 (grated)
Sev - 1/2 cup


METHOD:

Soak dried green/white peas overnight. 

Cook potatoes separately and peel the skin. Mash lightly.Pressure cook soaked peas alongwith salt and enough water for 3 whistles. Drain the water. Reserve a handful of cooked peas. Grind the remaining to a coarse paste alongwith green chillies. Add all other ingredients, mix well add little water and cook until the raw smell diffuses. (I used ginger paste. If using garlic, ginger-garlic paste can be used instead of ginger paste). The gravy should be semi thick. Add water to get the desired consistency. The gravy is ready.

HOW TO SERVE?: 

Keep all the ingredients ready before serving. 

Take a big, easy to mix bowl, add puffed rice, roughly crushed mini puris, a dash of chilli powder, sweet and green chutneys, a ladle of gravy and mix well. If using onion, add chopped onions also. Transfer it to a plate and again pour a ladle of gravy on top of it.  Garnish with finely chopped cilantro, grated carrot and sev. Serve hot.

MASALA PURI (COIMBATORE STYLE / KONGU STYLE)

After coming to Chennai, I missed the chaat from Coimbatore. The chat vendors in Coimbatore make distinct chaat varieties, especially Sasi kadai in Saibaba colony. The bhel puri and masala puri is served with a ragda gravy. So, I tried the same at home and it was so delicious and I am sharing this for the foodies out here and to those who miss Coimbatore chaats. In Coimbatore, masala puri chaat is very famous. Hot peas gravy is poured on top of mini puris and served. Do give a try. If you happen to visit Coimbatore, do not miss these chaats.

INGREDIENTS:

For gravy:

Dried white / green peas - 1 cup
Potato - 1 medium
Ginger paste - 1 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Salt - to taste

For Masala Puri:
Mini puris - 20
Onion - 1 (finely chopped, optional)
Tomato - 1 (finely chopped)
Chopped cilantro - 3 tablespoons.
Carrot - 1 (grated)
Sev - 1/2 cup

METHOD:

Soak dried green/white peas overnight. 

Cook potatoes separately and peel the skin. Mash lightly.

Pressure cook soaked peas alongwith salt and enough water for 3 whistles. Drain the water. Reserve a handful of cooked peas. Grind the remaining cooked peas to a coarse paste alongwith green chillies. Add all other ingredients, mix well add little water and cook until the raw smell diffuses. (I used ginger paste. If using garlic, ginger-garlic paste can be used instead of ginger paste). The gravy should be semi thick. Add water to get the desired consistency. Ragda gravy is ready.

HOW TO SERVE?:Place 5 or 6 puris in a plate. Crack a hole in the centre of the puris, stuff with little of the reserved cooked peas, pour the gravy on top of the puris. Top with grated carrot, and finely chopped tomatoes. If using onion, top with chopped onion also. Garnish with finely chopped cilantro and sev. Adding a dash of lemon juice is optional.

DAHI PURI / DAHI POORI

Dahi puri, a popular chat, is a healthy, cool and easy to prepare snack especially during summer. 

INGREDIENTS:

Mini puris - 20
Thick curd - 1 1/2 cups 
Potato - 1 Big (boiled and mashed)

Green chutney - 4 tablespoons

Sweet chutney - 2 tablespoons

Chat masala  - 1 tsp.

Red chilli powder - 1/2 tsp.

Salt  - to taste

Sev - 4 tablespoons

Coriander leaves (finely chopped) - 2 tablespoons

METHOD:

Fry pooris.  Beat curd until smooth. A pinch of sugar/salt can be added to the curd if desired. 

Boil potatoes, peel, add little salt and mash roughly. 

Take a poori, crack a hole in the centre and stuff with the potato filling. Add green chutney, sweet chutney on top of it. Pour beaten curd  on it. Top it with sev and finely chopped coriander leaves. Sprinkle chat masala and red chilli powder. Serve immediately. 

Add more or less of any ingredients according to your tastebuds.

PANI PURI / GOLGAPPA / PANI POORI

Pani puri, also called as golgappa and phuchka, is a popular street snack. Pani puris can be presented in one's own way with different ingredients. The filling can be of your choice, with any of these ingredients, boiled potatoes, boiled green gram dhal, sev, boiled chickpeas, onions etc. I do not use onion and garlic, and so this can be had even during vrat days. I personally prefer to have it with boiled and mashed potatoes alongwith sev or boondhi. 

NOTE WHILE FRYING PURIS:

1. Ensure oil is hot before frying. If oil is not hot, the puris will absorb oil and will not puff. 

2. Test the heat with one puri. If the oil is hot enough, the puri rises fast to the surface of the oil. 

3. While frying  keep the stove in medium flame.  If it is smoking hot, the puris will be burnt. 

I made the puris from store bought ready to fry papads which are available in departmental stores at coimbatore. However, I will post home made puris for panipuri in a separate post.

INGREDIENTS:

Pooris - 20

FOR TEEKHA PANI:

Green chutney - 5 tablespoons

Sweet chutney - 2 tablespoons

Chat masala  - 1 tablespoon

Lemon juice - 2 tablespoons

Black salt - 1/2 tsp.

Roasted cumin powder - 1/2 tsp.

Salt  - to taste

Ice water - 4 cups

Boondi - 4 tablespoons

FOR THE FILLING:

Potato - 3 medium sized

Chilli powder  - 1/4 tsp.

Chat masala - 1/4 tsp.

Salt  - to taste

Coriander leaves (finely chopped) - 2 tablespoons

Boondhi / Sev  -  as needed

METHOD:

Fry pooris.

HOW TO PREPARE TEEKHA(SPICY) PANI?:

Mix all ingredients given under "for teekha pani". Add more or less of any ingredients according to your tastebuds. Finally, while serving, add boondhis.

HOW TO PREPARE THE STUFFING?

Boil potatoes, peel and mash roughly. Add all the ingredients given in "for the filling". Mix well. Keep aside.

HOW TO SERVE?

Take a poori, crack a hole in the centre and stuff with the potato filling, garnish with boondhi, dip and fill in with teekha pani and serve immediately.  If desired, add some green chutney and sweet chutney while stuffing.

SWEET CHUTNEY / SWEET CHUTNEY FOR CHAAT

This is another chutney which is accompanied with samosas and chaat items. This is also served alongwith green chutney.

INGREDIENTS:

Seedless dates - 1 cup(tightly packed)
Tamarind - 1/4 cup (tightly packed)
Jaggery - 1 cup
Dry red chillies - 2
Cumin seeds - 1/2 tsp.
Black salt - 1/2 tsp.
Salt
Strainer

METHOD:

Soak dates, jaggery and tamarind in water for 1 hour. Mash well and boil for 5 minutes. Alternatively, add a cup of water and pressure cook for 2 whistles without soaking. Allow it to cool. Dry roast chillies and cumin seeds.

Grind all the ingredients in a mixie and strain using a strainer.

Can be stored in a fridge for a week.

GREEN CHUTNEY / GREEN CHUTNEY FOR CHAAT (NO ONION NO GARLIC)

This green chutney(Chaat) goes well with samosas and chaat items. This can also be used as a spread for bread sandwich. Now, one among the many versions and my way of making this chutney without onion and garlic is as follows:

INGREDIENTS:

Mint leaves - 1 cup (tightly packed)
Coriander leaves - 1/2 cup (tightly packed)
Lime - 1
Green chillies - 2 or 3
Ginger - 1/2" piece
Black salt - 1/2 tsp.
Sugar - 1 tsp.
Salt - to taste

METHOD:

Wash the leaves well. Squeeze the lemon and extract juice.

Grind all the ingredients in a mixie to a fine, smooth paste using little water.

Refrigerate and use when required. Dilute to get the desired consistency.

This stays fresh for a week.

VEGETABLE CUTLET

INGREDIENTS:

Boiled mixed vegetables (Beans,carrot and peas) - 1 cup
Boiled and mashed potatoes - 2 cups
Cumin seeds - 1/2 tsp.
Broken cashews - 2 tablespoon
Turmeric powder - 1/4 tsp.
Coriander powder - 2 tsps.
Chilli powder - 1/4 tsp.
Chat masala - 1 tsp. 
Green chillies(finely chopped) - 2
Ginger garlic paste - Optional (I did not use)
Onions - Optional (I did not use)
Chopped coriander leaves - 3 tablespoons
Corn flake crumbs - 1 cup
(Corn flake crumbs can be substituted with bread crumbs. As I did not have bread crumbs at home, I crushed the corn flakes and powdered to crumbs in the blender.)
Oil - to deep fry
Maida - 2 tablespoons
Salt - as per taste

(AFTER MANY MESSAGES TO ME,  I AM ADDING A NOTE TO THIS POST. ENSURE THE MIXTURE IS DRY AND NOT MOIST. THE CUTLETS DOESN'T BREAK IF THE MIXTURE IS DRY. SQUEEZE OUT THE WATER COMPLETELY FROM THE BOILED AND WHIPPED VEGETABLES. YOU CAN USE YOUR HAND OR SQUEEZE USING A CLEAN CLOTH. ALSO THE POTATOES SHOULD BE PERFECTLY COOKED.  DO NOT  ALLOW TO STAND THE POTATOES IN  WATER. WHEN DONE, IMMEDIATELY TAKE OUT THE POTATOES FROM WATER. THE POTATOES WHEN MASHED SHOULD BE LIKE CRUMBLES AND NOT LIKE A PASTE. THIS IS THE CORRECT CONSISTENCY FOR THE CUTLETS)

METHOD:

Boil potatoes(DO NOT OVERCOOK) and peel the skin. Mash well alongwith salt to taste. Keep aside.

Boil mixed vegetables, drain the water completely. Squeeze out excess water using your hand and give a quick whip in the mixie. Keep aside.

Prepare a semi-thick maida paste using water. Keep aside.

In a non-stick pan, heat 1 tsp. of oil, add cumin seeds, and when they sizzle, add cashews and then chopped chillies, (if using onions and g.g.paste, add at this stage) simmer the stove and add the turmeric, chilli and coriander powders. Now add the chopped coriander leaves, vegetables, and little salt for this mixture. Saute well.

Transfer this mixture to a vessel, add mashed potatoes and mix well.

Take out small balls from it and shape to oval balls or any shape of your choice.

Dip these balls in the maida slurry (A VERY QUICK DIP) and immediately coat it with corn crumbs. Slightly press with your hand so that the crumbs stick to the mixture well. Again dip it in the slurry and again coat it in the corn crumbs. Deep fry in oil till crisp and golden brown on all sides.

Sprinkle chat masala. Serve hot with sauce or ketch up.

GREEN GRAM CHAT / GREEN GRAM SALAD / GREEN GRAM MASALA SUNDAL

INGREDIENTS:

Green gram - 2 cups
Onion - 1 (optional)
Tomato - 1
Grated coconut - 2 tablespoons
Carrot - 1
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Curry leaves - few
Juice of a lime
Salt - as per taste

METHOD:

Chop onions and tomatoes. Grate carrot. I didn't use onions.

NOTE: IF YOU ARE MAKING GREEN GRAM CHAAT, USE CHAT MASALA. IF YOU ARE MAKING GREEN GRAM SALAD USE OLIVE OIL.

Wash the green gram well and soak it in water for half an hour. Pressure cook with salt for 2 whistles. Drain the cooked water completely. Mix all other ingredients. Temper with curry leaves in olive oil. Garnish with coriander leaves.

EASY SWEET CORN DELIGHTS - 7 VARIETIES

NOTES ON COOKING CORN: I have used fresh American corn kernels. If using American corn, Microwave high for 3 minutes. Add salt to taste, mix well and again Microwave high for 1 minute. Frozen corn can be substituted instead of american corn. If using frozen corn, put it in a bowl of water for 5 minutes, drain the water and then microwave the corns. If using the regular indian variety of corn, boil it in water till tender. All the recipes will taste better when served HOT.

1. BUTTERY CORN:

American sweet corn - 2 cups
Salt - 1/4 tsp.
Pepper powder - 1/4 tsp.
Butter - 2 tsp.

METHOD:

Wash the corn kernels and transfer it to a microwave proof bowl. Microwave high for 3 minutes. Add salt to taste and again Microwave high for 1 minute. When hot add the butter and pepper powder. Serve hot.

2. CHEESY CORN:

Boiled/Microwaved corn - 2 cups
Chat masala - 1/2 tsp.
Chilli powder OR pepper powder - 1/4 tsp.
Salt - 1/4 tsp.
Grated cheese - 2 tablespoons

METHOD: Mix all the ingredients when the corn is hot. Serve hot.

3. SPICY CORN:

Boiled/Microwaved corn - 2 cups
Chat masala - 1/2 tsp.
Kala namak(Black salt) - a pinch
Garam masala - 1/4 tsp.
Dhania powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Salt - a pinch ( as already the boiled corn has salt in it)
Butter - 2 teaspoons
Lime juice - 1 tsp.

METHOD: Mix all the ingredients and serve hot.

4. MASALA CORN:

Boiled/Microwaved corn - 2 cups
Grated carrot - 1 tablespoon
Chopped tomato - 1 tablespoon
Chopped onion - 1 tablespoon
Chopped cucumber - 1 tablespoon
Chopped green chillies - 1 tsp.
Chopped coriander leaves - 2 tsps.
Salt - a pinch
Garam masala - 1/4 tsp.
Lime juice - 1 tsp.

METHOD: Mix all the ingredients and serve hot.

5. CORN BHEL:

Boiled/Microwaved corn - 2 cups
Boiled potato - 1
Grated carrot - 1 tablespoon
Chopped tomato - 1 tablespoon
Chopped onion - 1 tablespoon
Chopped cucumber - 1 tablespoon
Chilli powder - 1/4 tsp.
Chat masala - 1/2 tsp.
Cumin powder - 1/4 tsp.
Chopped coriander leaves - 2 tsps.
Lime juice - 1 tsp.
Salt - a pinch
Sweet chutney - 1 tsp.
Green chutney - 1 tsp.
Sev - 2 tablespoons

METHOD: Mix all the ingredients(except sev). Top it with sev and serve.

6. CORN DELITE:

Boiled/Microwaved corn - 2 cups
Olive oil - 1 tsp.
Oregano - 1 tsp.
Basil(fresh or dried) - 1 tsp.
Finely chopped cilantro - 2 tsps.
Lime juice - 1 tsp.
Salt - a pinch

METHOD: Mix all the ingredients and serve hot.

7. CORN SUNDAL:

Boiled /Microwaved corn - 2 cups

FOR THE TEMPERING:

Oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chopped green chillies - 1/2 tsp.
Scraped coconut - 2 tablespoons
Hing

METHOD: Heat oil and temper with the given ingredients. Add corn, mix well and serve hot.

PEANUT CHAAT / PEANUT SALAD

INGREDIENTS:

Fresh shelled peanuts OR raw peanuts - 2 cups
Onion - 1 (optional)
Tomato - 1
Cucumber - 1
Carrot - 1 cup
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Juice of a lime
Salt - as per taste

METHOD:

NOTE: IF YOU ARE MAKING PEANUT CHAAT, USE CHAT MASALA. IF YOU ARE MAKING PEANUT SALAD USE OLIVE OIL.

Finely chop tomatoes, cucumber and onions (if using, I didn't use it). Grate the carrot.

Wash the peanuts well and soak it in water for 3 hours. Pressure cook with salt for 5 whistles. Drain the cooked water completely. Mix all other ingredients. Garnish with coriander leaves.

FRUIT CHAT

INGREDIENTS:

Apple - 1
Pomegranate - 1/2
Seedless black grapes - 100 gms.
Seedless green grapes - 100 gms.
Orange - 1
Mosambi - 1
Plantain - 1
Honey - 1 tsp.
Dates syrup - 2 tsp.
Chat masala - 1/2 tsp.
Black salt - a pinch
Lime juice - 1 tsp.


METHOD:

Dice apple and plantain into cubes. De-skin, segment and peel orange and mosambi. Take out the pearls of pomegranate. Mix all the fruits,lime juice, honey and date syrup. Sprinkle chat masala. Serve chilled.

Now an award from Sashi.
Thanks, Sashi, for remembering me.